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Czech egg salad (vajíčkový salát) topped on two slices of bread, garnished with red onion, radishes and greens.
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Easy Egg Salad Recipe with Yogurt

In Czech, this creamy egg salad is known as "vajíčková pomazánka." It always pairs perfectly with a slice of fresh rye bread.
Course Salad
Cuisine Czech
Keyword Easter recipe, egg salad
Prep Time 15 minutes
Cooking eggs + resting 40 minutes
Total Time 55 minutes
Servings 4
Calories 283kcal
Author Petra Kupská

Ingredients

  • 5 eggs hard boiled
  • 1 Tablespoon yellow mustard
  • ⅓ cup cream yogurt 10% fat content
  • 1 cup cream cheese
  • ⅛ teaspoon ground black pepper
  • ½ teaspoon salt
Cups - Metric

Instructions

  • Boil the eggs in advance: Place 5 eggs in cold water, bring to a boil, lower the heat, and let them gently boil for 8 minutes. Shock with cold water, peel while still warm.
  • Chop the eggs and add them to a bowl along with 1 Tablespoon yellow mustard, ⅓ cup cream yogurt, and 1 cup cream cheese. Season with ½ teaspoon salt and ⅛ teaspoon ground black pepper Stir to combine.
  • Let the salad rest for at least 30 minutes so all the flavors can meld together.

Notes

  • The basic recipe makes about 4 portions.
  • In the Czech Republic, we love spreading egg salad on a slice of rye bread and garnishing it with some greens.
  • The taste of this salad is delicious but mild. For added crunch, mix in some finely chopped onion.

Nutrition

Calories: 283kcal | Carbohydrates: 4g | Protein: 11g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 263mg | Sodium: 591mg | Potassium: 158mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1073IU | Vitamin C: 0.01mg | Calcium: 89mg | Iron: 1mg